Prep 20 mins
Cook 1 hr 30 mins
I had these at a party today and I couldn't quit eating them. I'm not a big fan of black olives or chilies but these were incredible. Very popular with everyone. Cook time is refrigeration time. (In response to reviews, I use Old El Paso taco mix and Hidden Valley Ranch dressing mix and have never had any complaints about the saltiness. HTH!)
- 2 (8 ounce) packagesounces cream cheese, softened
- 1 (4 ounce) canchopped green chilies, drained
- 1 (4 ounce) canchopped black olives, drained
- 1⁄4 cup pimiento, drained
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 (1 ounce) package dry ranch dressing mix
- 10 -12 large flour tortillas
- Mix all ingredients except tortillas.
- Divide mixture evenly among tortillas, spread slightly and roll up.
- Refrigerate 1-2 hours and cut into 1-inch slices.
- Can be served with sour cream if desired.
I've made these pinwheels many times, and always get rave reviews. After reading some of these reviews,let me give some tips that I hope will be helpful. Don't attempt to slice the rolls, until after they've chilled in the fridge for at least a couple of hours, and the cream cheese has "set up". Also if you put a tortilla shell (I do one at a time) in the microwave, for about 12 seconds,on high,before you spread on the filling, they roll up much easier. Also, the kind of fillings you can make are only limited to your imagination. The cream cheese is the only primary,and necessary component. (oh, and the tortilla shells, of course). Hope this helps.
10 Stars aren't enough! Within one week, I made them for a family get-together and a campground pot luck. I got "mega" compliments for the pinwheels but you deserve the "all" the praise for a "super" easy and "super" tasty recipe. Printers are still making copies, including mine! I used all your ingredients but did do things a little differently. I mixed the chilies with the cream cheese but sprinkled the pimento and black olives & cheese on top after I spread the cream cheese mixture. After rolled & chilled, they looked so pretty when I sliced them. I did slice them in a 1/2 inch slice and served them with a med. hot salsa. I have no doubt that sour cream, grated lime rind and a bit of lime juice and minced celantro would work too. I plan to try that the next time I make them. I think a "key" to success is patting the chilies, pimento and olives dry. Thank you Marg, This is a "keeper" and a "favorite". :)
Just made these to take to a potluck at work. My only problem was slicing them nice after they were rolled up. Kinda messy but that might just be my technique (or lack there of.) They taste good, and light. I am a fan of all the "chipotle ranch" dressings now and that is what these remind me of. I did add shredded cheese. I saw a mention or two that this was too salty so I bought the Low Sodium packet of taco seasoning.